Juan Antonio Medina of TATEL

JUAN ANTONIO MEDINA

OF TATEL: TAKING THE JOY OF SPANISH CUISINE WORLDWIDE

WORDS MARISA CUTILLAS PHOTOGRAPHY COURTESY OF GRUPO TATEL

Juan Antonio Medina is Grupo TATEL’s new international Executive Chef. He has been entrusted with an important goal: that of bringing exquisite Spanish cuisine to the far corners of the globe. He has the training and experience required to lead such an ambitious project, having honed his craft alongside greats like Benjamín Urdiaín, Luis Irizar, Juan Mari Arzak, Santi Santamaría and Ferran Adrià. He has shone at Grupo Albora’s A’Barra (earning this establishment a Michelin star and a Repsol sun) as well as the Hotel Mandarin Oriental Ritz. In his new role, he will not only be satisfying discerning palates on an international scale but also “demonstrating the wonderful moments celebrated in Spain when people gather around a table.”

THE SKY’S THE LIMIT

Juan Antonio will be part of an international expansion launched by MABEL Hospitality – the gastronomic division of Mabel Capital (whose main partners are Rafael Nadal, Manuel Campos Guallar, and Abel Matutes). Its TATEL group of restaurants has establishments in Madrid, Ibiza, Beverly Hills, Riyadh, and Bahrain. The group’s winning formula combines culinary excellence, leisure, top-class service and an exclusive lifestyle. It appeals to those with an appreciation of the Spanish culinary tradition.

SETTING HIS SIGHTS HIGH

The Chef was the perfect choice for the project, since he boasts experience with an enviable professional trajectory that enables him to innovate and break new ground, without foregoing the basics of excellent cuisine. He says, “I was trained in classical cuisine and have great respect for tradition. However, I enjoy adding fun, contemporary touches to my dishes.”

One of the Chef’s greatest teachers was Benjamín Urdiaín, the Navarra-born Chef who oversaw his work at Zalacaín – the first restaurant in Madrid to obtain three Michelin stars. Funnily enough, Juan Antonio was born in the same year that Zalacaín was founded – 1973. He eventually became Head Chef of this iconic establishment, putting his creative talents to the test. He attributes much of his success to “the standards set by the magnificent team at Zalacaín.” He spent a total of 12 years there and fondly recalls the day Urdiaín first interviewed him.

During his holidays, Juan Antonio would complete a stint at restaurants like Arzak and El Racó de Can Fabes – where he met the great Santi Santamaría. He also shared in the creative process at El Bulli and sharpened his skills at Ristorante Dal Pescatore Santini – a renowned restaurant in Canneto sull'Oglio, Italy, south of the city of Mantua. The restaurant boasts three Michelin stars.

For Juan Antonio, home base is still TATEL Madrid. There, he works alongside the restaurant’s Head Chef, David Rodríguez. Both oversee the gastronomic offerings of the Group, prioritising sustainable, seasonal, local produce and ingredients. Juan Antonio explains, “My promotion to Global Executive Chef of Grupo TATEL was motivated by the wish to show the world that the Spanish culinary culture has much more to offer than great recipes and an impressive ingredient list. It is a way of life.” The Chef is filled with emotion at the thought of leading such a talented team: “I’m sure we’ll reap great success in the near future,” he says.

TATEL: A STAR-STUDDED GROUP

In addition to tennis star Rafael Nadal, there are more names in the TATEL Group that may sound familiar – Cristiano Ronaldo, Pau Gasol, and Rudy Fernández, to name just a few. They may come from all walks of life but they share one thing: a passion for great food and the inviting, entertaining nature of creative Spanish restaurants.

i www.tatelrestaurants.com